New answers tagged thai-cuisine
The flowers and stems are absolutely edible. The stems are like cilantro stems in that they have a lot of flavor of the herb but are not as prized for their texture as the leaves. I puree cilantro stems until they are just flavorful, green liquid. That liquid is great in sauces, salsas, soups and dressings. I see no reason why Thai basil would be any ...
I make Tom Kha often. I find it best to remove one or two outer layers of the lemongrass, smash it adding it to the soup, then removing it before serving. The galangal root is really tough and hard to shave or cut into small pieces. I use ground galangal from Penzey's Spices and find it easy and delicious.
It's hard to say without knowing the brand of paste you used (and more detail in general), but I did notice that you said you seasoned with salt instead of fish sauce. The anchovies in fish sauce and beef have one of those "magical" food pairings, and making a panaeng curry without fish sauce would seem to me a possible cause of the problem. Next time, try ...
In Thai cooking, lemongrass is used in spicy soups like tom yam and tom kha (coconut soup with galangal). Here it’s not finely cut, and is just pushed aside when eaten, along with other spices like the galangal. Thais also make a lemongrass salad called yam takhrai, where finely sliced lemongrass is eaten raw. Below is a link where you can see this being ...
You're not missing anything, lemongrass is very fibrous and often it is a good idea to remove it like a bay leaf. If it's quite fresh it can be left in if you peel away the outside layers, you use only the most tender portion (about a half-inch from the root to about 2 inches from the root), and you mince very finely. If you do all that, you can stir-fry or ...
If you actually chop it finely, you should be okay. Specifically, you should cut it into thin disks against the grain first, so that you're cutting the fibers into short enough lengths not to bother you. Depending on how tough your lemongrass is, you may have to remove some outer layers to do this. At that point, it may already be possible to chew, but ...
Add a tiny bit of fish sauce (depending on how strictly vegetarian you are). It really adds a little something to a curry.
Use a thicker coconut milk (like 'Chef's Choice' brand). Cheaper brands are less thick, and do so by just having more water. Thicker coconut milk also is more intensely flavored (including sweeter).
If available, add Kaffir Lime leaves to the coconut milk. They go a surprisingly long way in adding a more authentic Thai taste. It adds more sweet & savory flavor; not like something like Bay leaves at all.
Fry the tofu ideally in a cast iron pan. Otherwise anything but non-stick is also more preferable (i.e: steel). That helps caramelize the surface more, which non-sticks don't really do at all (they just singe).
Toast the curry paste in oil before adding to coconut milk. Toasting brings out the flavor of the spices in the paste, just like the classic technique of toasting spices themselves.
Top 50 recent answers are included